Pumpkin Gingersnap Cheesecake
dessert

Pumpkin Gingersnap Cheesecake

(5.0 Average )
A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
  • 20m

    prep time

  • 50m

    Cook Time

  • 327

    Calories

  • 13

    Ingredients

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Ingredients

12

Servings

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs, about 40 cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

Instructions

  • Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside

  • For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust

  • Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack

  • Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Nutrition information (per Serving)

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